Gnocchi

500 g potatoes (clean but not skinned / not new potatoes)

130 g flour

1/2 teaspoon salt

1 egg (room temperature)

In a large pot boil potatoes until tender, remove from the pot and let cool  remove the skin. Then pass through a potato ricer.

Mix together the flour and salt, place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.